Turn on grill on medium-high. Place poblanos carefully turning them from time to time, until skin is blistered and charred. Place in plastic bag to loosen skin. Let stand about 6 to 9 minutes.

In sink, peel poblanos by running hands down the chile under running cold water. Make a vertical slit on one side of the roasted peeled chile open down to remove seeds, veins and stem. Place in cold ice water before slicing. Note: This step can also be done directly and carefully on a gas stove top or on a skillet over medium high heat pressing down the chile to the skillet with tongs. Place in a plastic bag and clean chiles as described above. Remove from water after 6 minutes and pat dry. Slice poblanos. Set aside.

In bowl, to make guacamole, mash avocados with fork. Add 1 teaspoon lime juice and mix well. Mix in 2 tablespoons red onions, chopped tomato and 2 tablespoons cilantro. Mix well adding a dash of salt and pepper to taste, cover with plastic wrap and set aside in refrigerator.

Heat grill on medium. Brush steak with Canola oil. Sprinkle steak with a dash of salt and pepper on both sides. Place steak on grill; cover grill. Cook covered for about 8 to 12 minutes turning once. Cook until slightly pink in center or until a thermometer in center reads 160°F. (Note: If using a grill pan, heat grill pan on medium high heat. Place steak with canola oil, salt and pepper on grill pan, lower heat to medium. Cook covered for 8 to 12 minutes or until thermometer in center reads 160°F). Let stand 5 minutes. Cut across the grain into thin slices. Keep warm while heating tortillas.